Baba ganoush is a delicious dip, traditionally made with aubergine, tahini, lemon juice, garlic and seasoning. Although originally from Lebanon, there are many variations of the dish across the Middle East.
My version stays fairly true to the original, in terms of the ingredients, if not the method. The aubergine is usually cooked over a hot flame, to give it a lovely smoky effect; but for simplicity, I roast mine in the oven.
The amount of tahini varies, but I find that if you use too much, then the tahini overpowers the flavour of the aubergine. Cumin, paprika and sumac can also be included if you prefer a more spiced version.
Some recipes also include a tablespoon of greek yoghurt, which gives it a lovely creamy texture. However, whichever way you decide to make it, it's delicious served with an array of dips and some soft, warm, flatbreads.
2 medium aubergines
Extra virgin olive oil
2 tablespoons of tahini (or to taste)
1 garlic clove
4 tablespoons of fresh lemon juice
Seasoning
Flat leaf parsley
Aleppo pepper (also known as Pul Biber)
- Pre-heat the oven to 180°C
- Cut the aubergines in half, then using a knife cut a criss-cross pattern into the flesh (as shown in photo 2).
- Drizzle with olive oil, rub into the aubergine and then place in the hot oven for 45-60 minutes.
- Finely grate the garlic and set aside (or crush directly into the food processor in step 6).
- Remove the aubergine from the oven, and when cool enough to handle, scoop out the flesh and place it in a fine mesh sieve over a bowl. Press down with the back of a spoon to remove any excess liquid.
- Once the aubergine is cool, place in a food processor or blender, along with tahini, garlic, lemon juice and a good sprinkle of salt.
- Blend to the desired consistency.
- Place in a bowl and chill until ready to serve.
- Finely chop some flat leaf parsley.
- Drizzle over some extra virgin olive oil, a sprinkle of Aleppo pepper and flat leaf parsley.
